Angry Birds Cupcakes

My adorable nephew turned 6 this weekend!  When my sister-in-law asked him what theme he wanted for his party, his answer was his current obsession - Angry Birds.

An obsession I know NOTHING about.

So, when Isabel asked me to make Angry Birds cupcakes (yellow ones only, as per her request) I had some research to do.  Luckily, I came across this blog post that helped me out a bit.  I made a few adaptations, and was pretty happy with the result!

I used my standard yellow cake recipe, colored my buttercream frosting yellow (topped with some yellow sparkly sugar), and used the following for the faces:

Twizzlers black licorice nibs:  I cut them in 3's, lengthwise, and used 2 pieces for the eyebrows, and one for the top of the head

Mini marshmallows:  I cut them in half and used them for the base of the eyes

Mini chocolate chips:  went on top of the marshmallows

Orange slices:  I cut them into small triangular pieces for the beaks

A bit time consuming, but totally worth it!  They were a big hit.

Happy birthday Petey!!

Homemade Funfetti Cupcakes

Last year, when my adorable nephew turned one, I made these beauties.  This year, his mom requested simple yellow cupcakes with chocolate frosting, but of course I had to make them just a little bit festive.

Surprise!

It's as simple as adding some sprinkles to the batter and on top of the delicious frosting - the same two recipes I used for Frank's cake.

Can you believe how big this bundle of love is getting?  I think it's pretty safe to say he loved his cupcakes.

Then again, what little boy wouldn't love a cupcake on a Buzz & Woody plate?

Happy 2nd Birthday, Nicky!

Linked to: Tastetastic Thursday

                  Sweets for a Saturday

Very Strawberry Cupcakes

This was another one of the cupcakes I made for my cousin's birthday party recently.  I'd say this definitely fulfilled her strawberry request!  These are soooooo good, and pretty, too :)

I think these would be perfect for a little girl's birthday, or for your sweetheart on Valentine's Day.  No matter what the occasion, they'll be well received.  Yum.

Now, can someone please come over and give me piping lessons?  I promise I'll pay you with good eats.  Grrrr.

Very Strawberry Cupcakes
from Apron of Grace

1 cup butter
2 1/2 cups sugar
5 eggs, separated
1 teaspoon pure vanilla extract
1 teaspoon red food coloring
1 1/4 cups pureed strawberries
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup buttermilk

For the cream cheese buttercream frosting:
1 (8 ounce) package cream cheese, at room temp
1/2 cup butter, at room temp
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon red food coloring
1 pound (approximately 3 1/4 cups) confectioners' sugar

Preheat oven to 350 degrees.  In a medium bowl, beat sugar and butter together for 3 minutes.  Add egg yolks, one at a time.  Add vanilla, food coloring and strawberries, and beat for 3 minutes.

Sift dry ingredients together and add to butter/egg mixture alternately with buttermilk, beginning and ending with dry ingredients.  Mix until just combined.

In another bowl, beat egg whites until stiff.  Add to cake batter one third at a time, folding in thoroughly but gently.

Pour batter evenly into 36 lined cupcake tins.  Bake for approximately 18 minutes.

To make the frosting:
Beat cream cheese and butter together until light and creamy, about 3 minutes.  Add liquids and blend.  Slowly add sugary while mixing.  You need a medium stiff consistency, so add more sugar if necessary, and beat for several  minutes.

Frost when cupcakes are completely cooled.

Linked to: Tastetastic Thursday
                   Sweets for a Saturday
                   Strawberry Blog Hop

Banana Cupcakes with Nutella Frosting

I polled some of my Facebook fans over the weekend, wondering what their favorite kind of cupcakes are.  I love hearing about all the different combinations and why they appeal to people.  It was on my mind because over the weekend, cupcake baking certainly kept me busy.

I baked three different types for my cousin's birthday party, based on the flavors she named when I asked earlier in the week what her favorites were.  Which, by the way, wasn't that convincing...

"Banana.  Hmmm...strawberry.  Chocolate.  Oh, I don't know."

Um, okay.  So now you know why I made three different kinds :)

The original recipe that I used for these cupcakes called for a browned butter frosting, but I had a better idea...an idea that uses a very well received, delicious ingredient that begins with the letter N.

You with me so far?

These were a cinch to make, thanks to the fact that the recipe calls for boxed cake mix.  A little doctoring goes a long way.  Yum.

And the frosting, well, let's just say I'm thankful that I have a little bit leftover in the fridge.

Finally, one LAST time...PLEASE vote for my Pasta e Fagioli...voting ends TODAY!!  Share the link with your friends and family too, if you don't mind :)

CLICK HERE to vote.

Banana Cupcakes with Nutella Frosting

cake recipe from Betty Crocker

1 box yellow cake mix

1 cup (2 medium) mashed ripe bananas

1/3 cup butter, melted

1/3 cup water

3 eggs, beaten

1 teaspoon vanilla

Preheat oven to 350 degrees.  Place cupcake liners in about 20 of the muffin cups (I got 22).  In large bowl, stir all ingredients just until dry ingredients are moistened.  Spoon batter evenly into cups.

Bake for about 16-18 minutes, or until toothpick comes out of center clean.

For the frosting (from Ming Makes Cupcakes):

1/2 cup Nutella

1 1/2 cups confectioners' sugar

5 tablespoons heavy cream

Mix all ingredients together until fluffy.  Add a bit more cream if necessary.

Frost cupcakes once they are completely cool.  Garnish with a banana slice, if desired.

Linked to: Tastetastic Thursday

For my favorite 3 year old!

Bella had a great birthday...or should I say, birthMONTH.  We celebrated on the actual day (September 2nd), had a party on the 11th, and finally, an in-school celebration last week.  Fun, fun, fun!

I thought I'd surprise her with what I planned on baking for both occasions, and chose a theme that has become a favorite recently.  She was so happy with them...I can't wait to see her face the day we finally make it down to Disneyworld :)

Using this cake pan, along with a little pink, I transformed Mickey into Minnie.  I used a boxed mix (chocolate, but you can use whatever you like) for the cake, Wilton's icing recipe (see recipe below) crushed chocolate cookies and pink and black colored gels on top.

The white part is icing that was applied with a star tip.  For the ears and top/sides of the face, I decided to use cookie crumbs instead of coloring the frosting black because, well, we all know how messy black frosting can be.  So, I spread a thin layer of the frosting on those areas, which helped the crumbs stick to the cake.  It worked out well - I also think it's better because it gives it different texture, too.

I used the black gel for her eyes, the outline of her nose, and her mouth.  I filled her nose in with cookie crumbs.  Then, I used the pink gel for her eyelashes and tongue.

Add a bow, and there you go! :)  The perfect Minnie birthday cake.  This was for her family party (it served around 20)...we really enjoyed it.

As for the cupcakes, I saw this cute idea and became inspired.  I actually found red liners with white polka dots, so I didn't have to make my own.  After icing the cupcakes (same recipe I used for the cake, and this time, I used yellow cake mix), I sprinkled chocolate cookie crumbs on top.  Then, using toothpicks, I stuck the "ears" on (Oreos).

I didn't have one, but if you have a small round cookie cutter, I recommend using it to cut the cookies before  adding them to the cupcakes.  Otherwise, as you can see, the ears look a little big, lol.

I dropped these off at school for her class party...the teachers told me they were a big hit with the kids.

Now, someone, please tell me - where did my baby go?

Wilton Buttercream Icing
from Wilton

1/2 cup vegetable shortening
1/2 cup (one stick) butter
1 teaspoon pure vanilla extract (the original recipe suggests clear, but I used dark)
4 cups sifted confectioners' sugar (Whoops!  Didn't realize they said to sift it until just now!  I didn't...and it was fine)
2 tablespoons milk

In a mixing bowl, combine shortening and butter.  Mix until fluffy, then add vanilla.  Add sugar, one cup at a time, at medium speed.  Make sure to scrape sides of bowl often.

Icing will appear dry after all sugar is added.  Add milk and beat at medium speed until light and fluffy.

Refrigerate until ready to use (can be stored in fridge for 2 weeks) in an airtight container.  Rewhip before using.

Linked to:  This Chick Cooked
                  Sweet Tooth Friday

Happiness is...

Ladies and gentlemen, I'm warning you now...I think it may be a cupcake kind of summer.  As you can see from recent posts, they've been taking over my kitchen.

I took a break from them for a while (call it a temporary case of insanity), but I think it's now safe to say they're back.  After all, cupcakes make me happy, and we all need to be happy...right?

Frank and I had a wonderful engagement party and rather than having a typical party cake, we had cupcakes for our guests.  Beautiful, delicious cupcakes.  Happiness.

We threw Bella an amazing 1st birthday party, complete with all of family and friends to help celebrate our little miracle.  Instead of a typical birthday cake, we had (2 very large!) cupcake cakes.  Adorable, tasty cupcakes.  Happiness.

These cupcakes make me happy, too...

How about some cream cheese frosting with that?  Ummm, yes please. 

Fill these babies up with some strawberry preserves, and you've got happiness on a plate.

What kind of cupcakes make you happy?

Strawberry Filled Cupcakes

cake and frosting recipes from Martha Stewart 

For the cupcakes:

1 1/2 cups AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

2 eggs

For the frosting:

8 ounces cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, at room temerature

1 cup confectioners' sugar

1 teaspoon vanilla extract

Your favorite strawberry preserves for filling

Fresh sliced strawberries for topping

Preheat oven to 350 degrees.  Line a muffin tin with liners.  

In a bowl, whisk together flour, baking powder and salt; set aside.  In another bowl, mix milk and vanilla together; set aside.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.  Add eggs one at a time, beating well inbetween.  Turn mixer on low and add half the dry ingredients, followed by milk mixture, then remaining dry ingredients.  Do not overmix.

Fill muffin tin with batter and bake for 20-25 minutes.  Cool for 5 minutes before removing from tin.

To make the frosting:  Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter; continue beating until smooth and well blended. 

Sift in confectioners' sugar and continue beating until smooth. Add vanilla; stir to combine.

To assemble cupcakes:  Hollow out a small hole in the middle of the cupcakes (I used a baby spoon again) and fill cupcakes with strawberry preserves.  Add frosting and top with sliced strawberries.


Linked to: Sweets For A Saturday

More cupcakes, anyone?

It seems as if I've been on a cupcake kick lately (I have more to blog, even after this post!)...I don't care what anyone says about the "trend" being over - they're always a big hit.  And so convenient to bring to a party, kids or no kids.  People.love.cupcakes.

I was looking for a refreshing flavor to bring to my cousin's BBQ.  Something I hadn't tried before.  Immediately, I thought of key lime...the pie I've been making forever is always well received...so off I went to do some research.

Success.

I found a great key lime filling recipe and combined it with a yellow cupcake recipe I found on Food Network (thought I'd try a new one for yellow cake - yum).  Also, I had leftover mascarpone cream cheese frosting from the red velvet cupcakes I made a few days before, so I added a little more cream cheese and sugar to it to stretch it a bit.  Finish them off with some grated lime zest...

Oh my.  I really wish I made more of these.

Key Lime Cupcakes
adapted from Food Network (cake), Hoosier Homemade (filling) and Joy of Baking (frosting)

For the cake:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

• 
  
• Preheat oven to 350 degrees.  In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. 
• 
  
• Sift together dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.
• 
  
• For the filling:
• 1 box vanilla instant pudding
  1/2 cup heavy cream
  1/4 cup key lime juice
•  4 drops green food coloring
  1/2 cup confectioners' sugar
• 
  
• In a large bowl, beat pudding and heavy cream with a wire whisk for 2 minutes. Let stand 3 minutes. Beat in lime juice and food coloring, then stir in powdered sugar. Cover and refrigerate.
• 
  
• For the frosting:  I used the leftovers from this recipe and added more cream cheese and confectioners' sugar to stretch it.  You can use the standard recipe, or white buttercream...either would work just fine.
• 
  
• To assemble:
• Remove cupcakes from pans and let cool completely.  Using whatever device you'd normally use to form a well in the middle of your cupcake (I used a baby spoon!), dig a hole then add filling.  Add frosting and top with lime zest.  
• 
  
• Makes 24 cupcakes.
• 
  
• Linked to: Sweet Tooth Friday
•                 Sweet Indulgences Sunday
•                 Mangia Mondays

Believe the hype

I was yet again the recipient of a wonderful recipe through our latest swap.  The theme was desserts and Lisa from Lisa's Cooking Adventures submitted a fantastic Red Velvet Cake recipe from Joy of Baking.  Since I was going to my brother's house for a party this past weekend, I figured I'd kill two birds with one stone and bake it to bring there, but in cupcake form.

Here's a confession -  I don't really get the hoopla everyone makes over red velvet.  So many people I know are practically obsessed with it.  On my list of favorite cakes, I honestly don't even think it makes the top 10...even 15.  True story.

This recipe, however, may have changed my mind...just a little bit.  The cake was super moist, but what really pulled it all together was the frosting recipe.  Mascarpone AND cream cheese?  Uh, yeah, sign me up. 

If you're a chocolate lover like me, consider throwing some mini chocolate chips on top.  They add a little something special :)  

Thanks for the recipe, Lisa...red velvet was not on my radar, but I'm glad I made these...and so were my brother's guests!

Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting

Slightly adapted from Lisa's Cooking Adventures, as seen on Joy of Baking

2 1/2 cups sifted cake flour

1/2 teaspoon salt

2 tablespoons regular or Dutch-processed cocoa powder

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 8 ounce package cream cheese, at room temperature

1 8 ounce tub Mascarpone cheese, at room temperature

1 teaspoon pure vanilla extract

1 cup confectioners' sugar, sifted

1 1/2 cups heavy cream 

Preheat oven to 350 degrees.  Prepare 24 cupcake tins with liners.

In a bowl, sift together the flour, salt and cocoa powder, and set aside.  Beat the butter in an electric mixer until soft, about 1-2 minutes.   Add the sugar and beat until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.   Scrape down the bowl, then add vanilla and beat until combined.  


In a measuring cup, whisk the buttermilk with the red food coloring.  With mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.  

In a small cup combine vinegar and baking soda. Allow mixture to fizz, then quickly fold into cake batter.  Fill each cupcake 3/4 of the way.  Bake for 25 minutes, or until a toothpick inserted in a cupcake comes out clean.

For the frosting:  Beat cream cheese and mascarpone in a mixer until smooth. Add vanilla and confectioners sugar and beat until smooth. Gradually add the heavy cream and whip until frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Let cupcakes cool completely before frosting.  Sprinkle with mini chocolate chips.


Linked to: Sweets For A Saturday
                Sweet Treats Thursday

Easter sweets

I can't even begin to tell you how many emails I've received in the past few weeks about Easter food.  Easter appetizers, Easter main dishes, Easter side dishes, Easter brunch items, and of course - Easter desserts.  It's enough to make your head spin...so much to choose from!

Incase you're still having a hard time deciding, here are two ideas.  One is suitable for brunch or dessert, and the other is a cute Easter treat.  They're easy to make and travel well.  And both are big crowd pleasers!

Fresh Mango & Pecan Cake
from Market Manila

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1 cup unsalted pecans, roasted and chopped
4-5 mangoes, slightly ripe, peeled and cubed

Preheat oven to 350 degrees.  Lightly grease or spray a 9x9 baking dish.

Cream butter and 1 cup of sugar in a mixing bowl for 3-5 minutes, until light and fluffy.  Add eggs, one at a time, waiting to add the second egg until the first is fully incorporated.  Add sour cream and vanilla and mix until smooth.

In a separate bowl, sift together flour, baking soda, baking powder and salt.  Add to the butter mixture and mix until just combined - DO NOT overmix.

In a small bowl, mix 1/2 cup sugar and cinnamon.  Set aside.

Spread half the batter in the baking dish.  Top with half of the mangoes, then half of the pecans, followed by half of the sugar mixture.  Add the remaining half of the batter and spread evenly.  Top with the rest of the mangoes, pecans and sugar mixture.

Bake for about 50 minutes.  Serve warm or at room temperature.

These Easter Cupcakes are VERY easy to make and are so adorable!  This recipe is great if you're looking for something to make with the kids.  Use whatever topping you like (I used Mini Robin eggs).  They're delicious!

Linked to: Sweets For A Saturday

A sweet surprise

Spring cupcakes...aren't they pretty?  

And, they're sealed with a kiss :)

I made them for the kids at the last minute, the day we celebrated my Dad's birthday.  After assembling the cassata cake and realizing how much rum was in it, I actually got nervous!  Not like me at all, but honestly, the smell almost knocked me out at 7am.

After filling the cupcake liners, I dropped the kisses in.  As you can see, they sunk to the bottom.  Still delicious, but not quite what I wanted.  Next time I'll stick them in through the top as soon as they come out of the oven.  Does anyone know if that'll work, or have any other tips?  I'm all ears.

I used this recipe from Smitten Kitchen for the cake, and the white buttercream frosting I used for my nephew's rainbow cupcakes.  I topped them with some colored sugar to make them look festive.

Now if only the weather would cooperate with the calendar!  Come on, spring!

Linked to: Sweets for a Saturday, hosted by Sweet As Sugar Cookies

Happy Birthday Nicky!

We celebrated this little love's birthday this past weekend.

He looked a little different at his party, though.  You know - the way you're supposed to look at your first birthday party.

My sister-in-law asked me to make cupcakes for all the kids who would be there.  She gave me the freedom to choose what I wanted to make, but as soon as she told me she was doing a primary color theme, I knew exactly what I'd be baking.

Yep...the famous rainbow cupcakes.  What else screams "birthday" and "bright colors"?

I saw a few recipes online but went with this one from The Girl Who Ate Everything.  I used the cake recipe and the frosting recipe, too...both were terrific.  I threw some Skittles on top, for good measure.

My brother wanted every kid there to have a chance to blow out their own candle...

Super messy to make, but definitely worth it - so pretty!

Happy birthday to my adorable nephew.  Keep on rockin', buddy!  Love, Aunt Miss.

Linked to:  Sweets for a Saturday hosted by Sweet as Sugar Cookies